Sunday, April 3, 2011
Coffee Toffee Blondies
1 cup all purpose flour
1 tsp. baking powder
1/4 tsp salt
1/2 cup butter
1 cup firmly packed brown sugar
2 tsp. instant espresso powder (I didn't have any and used 1 tbsp. instant decaf coffee instead)
1 large egg
1 tsp. vanilla extract
1 cup Heath bar milk chocolate toffee bits
Preheat oven to 350*. Combine flour, baking powder, salt. Melt butter in a medium saucepan over low heat. Remove it from the heat and stir in brown sugar with a wooden spoon until dissolved. Stir in espresso powder. Whisk in egg and vanilla extract. Stir in the flour mixture until just incorporated, then stir in half of the toffee bits.
Pour batter into 8 inch square baking pan. Bake 25-30 minutes, until set in center. Immediately scatter other half of toffee bits and press down lightly with back of a spoon so they adhere. Let cool completely before cutting.